This recipe is reprinted from “New Favorites for New Cooks” by Carolyn Federman. Published by Ten Speed Press. Copyright 2018.
Fruit and Yogurt Parfaits
You might have everything you need to make this dessert-y breakfast right now. What are you waiting for? A parfait is made with layers and served in a tall glass so you can see all of the ingredients at once. Parfait works with any combination of fruit, so substitute your favorites in any season. The fruit can be fresh or cooked, but I like to cook blueberries because it brings out their flavor tenfold. Plus, it makes great purple streaks in the yogurt.
You Will Need:
Measuring cups, measuring spoons, small saucepan, 6 to 8 small clear glasses or cups (small mason jars will also work)
Makes 6 to 8 small parfaits
- 2 cups berries (blueberries, blackberries, raspberries, boysenberries, or a combination)
- 2 tablespoons water
- 2 teaspoons sugar
- 1 cup plain whole-milk yogurt
1. In a small saucepan over medium-high heat, combine the berries, water, and sugar and bring to a gentle simmer. Turn the heat to medium-low and stir constantly for 2 to 3 minutes, or until the fruit is soft and the juice starts to thicken into a syrup. Remove the pan from the heat, and turn off the stove. Let cool for 2 to 3 minutes.
2. Spoon 1 tablespoon of the yogurt into each small glass and then top with 1 tablespoon of the cooked berries. Repeat alternating layers of fruit and yogurt for a total of four layers, or a few more!
3. Parfaits are best eaten right away, but they can rest, covered, in the refrigerator for up to 1 hour if needed.
Add 1 tablespoon of granola between each layer of yogurt.